Scientific Name: Origanum vulgare
Plant Family: Lamiaceae
Occurrence: Oregano is native to the Mediterranean region and Western Asia but is now cultivated worldwide, particularly in temperate climates. It thrives in well-drained, sunny areas and is commonly grown in herb gardens.
Description: Oregano is a perennial herb with small, oval, green leaves and tiny, purple or white flowers. Its leaves are highly aromatic, making it one of the most popular herbs in Mediterranean and global cuisines. Oregano is used fresh or dried, with dried leaves being more concentrated in flavor.
Flavor Profile:
Oregano has a warm, robust, and slightly bitter flavor with earthy and peppery notes. It carries a hint of mint and a slight astringency, giving it a distinctive and bold taste. Its aroma is intensely herbaceous, with woody and camphoraceous undertones.
Culinary:
Oregano is a staple in Italian, Greek, and Mexican cuisines. It is commonly used in tomato-based sauces, pizza, grilled meats, and vegetable dishes. Oregano pairs well with garlic, olive oil, and lemon, and is a key ingredient in herb blends such as herbes de Provence and za’atar. Fresh oregano is milder than dried and is often used as a garnish or in salads.
Background:
Oregano has been used for centuries, both as a culinary herb and a medicinal plant. The name originates from the Greek words oros (mountain) and ganos (joy), meaning “joy of the mountains.” In ancient Greece, it symbolized happiness and was often used in wedding ceremonies. In traditional medicine, oregano has been prized for its antibacterial and digestive properties.
Chemical Components:
Oregano is rich in aromatic and bioactive compounds, including:
